Gnocchi with Fried Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g potato (s)
- 75 g flour
- 1 egg (s)
- 150 g porcini mushrooms
- 1 tomato (s)
- 0.5 ½ bunch chives
- 0.5 ½ bunch parsley
- 1 clove garlic, pressed
- 50 ml white wine
- 50 ml cream
- some flour
- salt and pepper
- butter
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water. When the potatoes are cooked, drain the water and put the potatoes back in the pot on the stove so that as much water as possible can evaporate.
- Place the flour in a large bowl or on a work board. Press the hot potatoes with a press in the middle of the flour. Add the egg and slowly, from the outside in, knead the mixture thoroughly. Season with salt and nutmeg. Shape the mixture into a roll with a 2 cm diameter, cut off pieces with a spatula and press lightly on the back of a nutmeg grater, this is how the gnocchi get their typical shape. Let the gnocchi soak in boiling salted water for 10-15 minutes. After cooking, lightly fry the potato dumplings in butter.
- Cut the porcini mushrooms into slices and dust with flour. Peel, core and dice the tomato. Finely chop the parsley and chives. Brown the mushrooms in a pan with butter. Add the garlic and deglaze with wine. When it has boiled down, add the cream. Mix in the herbs and tomatoes and season with salt and pepper.
- Serve the gnocchi with the porcini mushrooms.
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